Roasted Broccoli and Carrots

2 cups broccoli florets

2 cups carrots, sliced (about 1/4-inch thick)

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika (optional, for added flavor)

Salt and black pepper, to taste

Juice of 1/2 lemon (optional, for a zesty twist)

1. Preheat the Oven:

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

2. Prepare the Vegetables:

Wash and dry the broccoli florets and carrot slices thoroughly.

Place the vegetables in a large mixing bowl.

3. Season the Vegetables:

Drizzle the olive oil over the broccoli and carrots.

Sprinkle with garlic powder, onion powder, smoked paprika (if using), salt, and black pepper.

Toss well to coat the vegetables evenly with the oil and seasonings.

4. Arrange on the Baking Sheet:

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding for even roasting.

5. Roast the Vegetables:

Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

6. Add the Zesty Twist (Optional):

Once roasted, remove the vegetables from the oven and squeeze fresh lemon juice over them.

Toss gently to combine.

7. Serve:

Transfer the roasted broccoli and carrots to a serving platter.

Serve warm as a side dish with your favorite main course.

Tips:

Customize the Spices: Add a pinch of chili flakes or Italian seasoning for extra flavor.

Cheesy Option: Sprinkle grated Parmesan cheese over the vegetables during the last 5 minutes of roasting.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.

Enjoy your Roasted Broccoli and Carrots—a nutritious and delicious dish with a delightful zesty twist!